Skillet Chickpea Chilaquiles is a fun, festive vegan meal that comes together quickly and one the whole family will love! Plus, I’ve got a great new cookbook to share that you’re really going to love!
Hey, all! Happy Meatless Monday! Before I get to this delicious recipe for Skillet Chickpea Chilaquiles, here’s a great cookbook you’re going to love! You’ll especially love it if you’re trying to go meatless at least one day a week in addition to trying to get your family to go along with it.
In these days of kids growing up on processed mac and cheese and chicken nuggets, here’s a great cookbook to help turn that trend around! My food blogging friend Jenn Sebestyen, the founder and publisher of Veggie Inspired just published her first cookbook, The Meatless Monday Family Cookbook which is all about family-friendly, plant-based recipes.
What is Meatless Monday?
Meatless Monday is simply a global campaign aimed at helping people reduce their intake of meat for health, environmental and economic reasons, not to mention for the sake of animals. The movement is not about pushing people to give up consuming meat entirely, but just about going meatless one day per week.
I’ve often told you that I’ve never met a vegetable I didn’t like. Although I still love my steak, I often find vegan and vegetarian meals can be just as satisfying.
About the Author:
The author of The Meatless Monday Family Cookbook, Jenn Sebestyen has three children of her own so she’s used to cooking for kids. Jenn shares lots of great tips for getting the kids involved in the shopping and cooking process so they’re no strangers to the plant-based meal that’s being served to them.
Jenn’s work has appeared in Better Homes and Gardens, Prevention, Redbook, Buzzfeed, Women’s Health, Self and Taste of Home.
Meals like Rotini with Chunky Garden Veggie Marinara, Sticky Orange Tofu Bowls, Buffalo Cauliflower Bowls with Avocado Cream, Spicy Hummus Veggie Wraps and this Skillet Chickpea Chilaquiles in The Meatless Monday Family Cookbook are sure to please your whole family as they please Jenn’s!
Now let’s talk about this fun skillet meal! Skillet Chickpea Chilaquiles!
What are chilaquiles?
Chilaquiles are corn tortillas, often leftovers that are fried, cooked in salsa, with cheese that is often served for breakfast. It’s often served with beans and perhaps a fried egg.
Here, they make a great, quick, skillet meal that’s perfect for a quick dinner when you’re crazy busy or need to throw together a quick appetizer!
How to make Skillet Chickpea Chilaquiles:
Crazy easy and they come together in one skillet!
- Cook some onion, chickpeas, corn, tomatoes and seasonings in a skillet.
- Add tortilla chips and other toppings to Skillet Chickpea Chilaquiles such as avocado or guacamole, radishes, cilantro, ranch dressing….
- And you’re done!
Friends, I think you’re really going to love adding this cookbook to your collection! Find it on AMAZON here! (Affiliate link): The Meatless Monday Family Cookbook
Reprinted with permission from Jenn Sebestyen and Fair Winds Press, an imprint of Quarto Publishing Group USA Inc. © 2019
For more delicious Southwestern and Mexican-inspired meatless meals, be sure to try my:
- Black Bean and Yellow Squash Enchilada Casserole
- Southwestern Lentil and Brown Rice Bake
- Southwestern Squash, Corn and Poblano Casserole
- Sheet Pan Quesadillas with Sweet Potatoes, Poblanos and Black Beans with Chipotle Sour Cream
- Quinoa Corn and Black Bean Stuffed Poblano Peppers
- Lima Bean and Potato Enchiladas with Hatch Green Chile Sauce
- Tofu and Black Bean Tacos
- Cauliflower and Sweet Potatoes in Roasted Red Pepper Mole
Helpful tools and equipment (Affiliate Links):
As an Amazon Associate, I earn from qualifying purchases at no additional cost to you.
- 1 can (15-ounce) chickpeas, drained and rinsed -OR- 1 1/2 cups cooked chickpeas
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 1/2 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 cup fresh or thawed frozen corn kernels
- 1 can (28-ounce) crushed tomatoes
- 1 1/2 teaspoons salt, or to taste
- 8 ounces unsalted corn tortilla chips
- FOR SERVING:
- Guacamole or avocado wedges
- Ranch dressing
- Thinly sliced radishes
- Diced red or white onion
- Chopped fresh cilantro
- CHILAQUILES: Pour the rinsed and drained chickpeas out on a cutting board and chop them up a bit. Alternately, you can add them to a food processor and pulse a few times.
- Heat the olive oil in a large, deep skillet over medium heat. Add the onion and saute for 5-6 minutes or until soft and translucent.
- Add the garlic, chili powder, cumin and oregano and saute for 1 minute until the spices are fragrant.
- Add the chickpeas, corn, crushed tomatoes and salt. Simmer for about 10 minutes or until hot.
- Add the tortilla chips to the skillet and gently stir to coat.
- Serve immediately with your toppings of choice.
If you aren't going to eat the whole recipe at once, keep the tortilla chips separate. Add one portion of chips to a bowl then pour on some of the sauce and garnish with desired toppings.
TIP: Serve immediately for crispy chips. If you like the chips softer, wait 5-10 minutes for the tortilla chips to soak up the sauce.
Amount Per Serving Calories 846Total Fat 47gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 34gCholesterol 108mgSodium 1712mgCarbohydrates 90gFiber 17gSugar 12gProtein 24g